Baileys cheesecake

 


Baileys cheesecake

250g pkt plain sweet biscuits

150g butter, melted

750g cream cheese, at room temperature, chopped

215g (1 cup) caster sugar

3 eggs

190g (3/4 cup) Bulla Light Sour Cream

80ml (1/3 cup) Baileys Irish Cream Liqueur, plus extra, to drizzle

Baileys topping

250g tub sour cream

2 tbsp caster sugar

1 tbsp Baileys Irish Cream Liqueur

Step 1

Place the biscuits in a food processor and process until resembles fine crumbs. Add the butter and process until combined. Press the mixture over the base and side of a 24cm springform pan. Place in the fridge for 30 minutes to chill.

Step 2

Preheat oven to 170C/150C fan forced. Use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Beat in the eggs, 1 at a time. Add the sour cream and Baileys. Beat until combined. Pour the filling over the base and smooth the top. Bake for 1 hour or until just set. Set aside for 15 minutes to cool slightly.

Step 3

Meanwhile, to make the Baileys topping, combine all the ingredients in a small bowl.

Step 4

Spread the Baileys topping over the slightly cooled cheesecake. Bake the cheesecake for a further 15 minutes. Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge overnight to chill.

Step 5

Drizzle extra Baileys over the cheesecake to serve.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more